Soft Polenta

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

In China it’s rice, in Ireland it’s potatoes, and in Lombardy it’s polenta that appears on the table at seemingly just about every meal. I like to use a coarse polenta from the town of Storo, which is just across the border in the region of Trentino, as it has a lovely, nutty flavour. Soak the saucepan and whisk in cold water as soon as you take the polenta out of the pan so that they’re easier to wash later. If you like, make a well in the centre of the polenta in the serving bowl and pour